Every once in a while we get a hankering for hot and sour soup. This version from the LCBO’s Food & Drink magazine is a classic. Simmer rehydrated dried mushrooms, lean pork, ginger and bamboo shoots in chicken stock, add tofu and seasonings, drizzle in a beaten egg, top with minced green onion and it’s ready. Once your ingredients are prepared, this soup cooks in less than 15 minutes. If you want more heat, boost the amount of hot sauce.

Combine chicken stock, mushrooms, pork, bamboo shoots and ginger in a pot over medium heat and simmer for 5 minutes or until pork is no longer pink. Add tofu, soy, rice vinegar, chili sauce, sesame oil and sugar and bring to a boil. Stir in cornstarch mixture and boil for 1 minute or until slightly thickened.

Pour beaten egg into soup in a slow stream, stirring to make egg stringy. Season with salt, pepper, more soy or chili sauce depending on your tastes. Sprinkle with green onions. Serves 4.